Bourbon Ice Cream Recipes

BOURBON ICE CREAM WITH BOURBON-CARAMEL SWIRL

Steps:

• Prepare the Bourbon Ice Cream Base: Cook whipping cream, milk, brown sugar, and salt in a medium saucepan over medium, stirring occasionally, until sugar is dissolved and mixture is steaming, about 5 minutes. Remove from heat. Whisk egg yolks in a small bowl until pale, about 1 minute. Slowly pour or ladle 1 cup hot cream mixture into yolks, whisking constantly. Whisk warm yolk mixture back into remaining cream mixture in saucepan.
• Cook mixture over low, stirring constantly, until thickened and a thermometer registers 175°F, about 5 to 7 minutes. Remove from heat, and stir in bourbon and vanilla bean paste. Pour mixture through a fine mesh strainer into a large bowl, discarding solids. Cover surface of cream mixture with plastic wrap, pressing plastic wrap directly on surface, and refrigerate until completely chilled, at least 4 hours or up to overnight (12 hours).
• Prepare the Bourbon-Caramel Swirl: Cook granulated sugar and 2 tablespoons water in a medium saucepan over medium, swirling occasionally (but do not stir), until sugar has dissolved and caramel reaches a golden amber color, about 10 minutes. Remove from heat, and carefully whisk in warmed whipping cream. Whisk in bourbon and salt. Set aside to cool to room temperature, about 30 minutes.
• Meanwhile, pour chilled Bourbon Ice Cream Base into the bowl of an electric ice-cream maker, and freeze according to manufacturer's instructions. When Bourbon Ice Cream Base reaches a soft-serve consistency, spoon about 1 cup ice cream into a 9-x 5-inch metal loaf pan. Drizzle about 2 tablespoons cooled Bourbon-Caramel Swirl over ice cream. Repeat ice cream and caramel layers 3 more times; reserve any leftover Bourbon-Caramel Swirl for serving or another use, and store in an airtight container or jar in refrigerator for up to 2 weeks. Smooth top, and cover with plastic wrap or parchment paper, pressing plastic wrap or parchment directly onto surface. Freeze until firm, at least 4 hours.

BOURBON-VANILLA ICE CREAM RECIPE

Steps:

• Combine cream and milk in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture.
• Add the vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and steep, covered, for 20 minutes.
• Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk 1/4 cup of the hot cream into the egg mixture to temper it, then whisk the egg mixture back into the cream mixture. Cook over medium heat until the mixture thickens and coats the back of a spoon without running.
• Remove from heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and the bourbon.
• Chill completely (at least 4 hours, or overnight) in the refrigerator, then freeze in an ice cream maker according to the manufacturers instructions. This Recipe Appears In Mixed Review: Well Dressed Food Company's Dark Chocolate Sorbet

BOURBON ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

BOURBON ICE CREAM

Steps:

• Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half.
• Pour into 1 gallon freezer, freeze according to manufacturer's directions.
• Garnish each serving with mint.

BOURBON ICE CREAM

Steps:

• Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.
• Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated.